Chris's Beacon Point Restaurant
Chef Hat Consideration List – VOTE
Best Known For
Kakavia - a rich broth filled with fish, scallops, calamari, prawn and mussels, finished with garlic & cream. Our wine list showcases the best wines of our region as well as the finest wines that define the character of Australia’s greatest wine regions; especially chosen to complement our menu
About Chris's Beacon Point Restaurant
The enchanting tree house hideaway at Chris's Beacon Point Restaurant in Apollo Bay, overlooks the Bass Strait, & is amidst the Otways. Reflective of the cuisine on offer, a Persian rug is the centre piece of the dining room. From the comfort of your table you could see the natural wildlife through the floor to ceiling windows. The menu may include Kouneli Stifado : boned rabbit stuffed with a chicken & bacon mousseline, soaked prunes & walnuts, cinnamon spiced confit onions & white wine glaze.
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 80 Chef: Chris Talihmanidis
Opening Hours
Breakfast : 8.30am - 10.00am 7 days Lunch Sataudays and Sundays : 12.00am - 2.00pm Dinner : 6.00pm - 8.30pm 7 days
Groups & Functions
- Up to 100 Guests
- Birthday Party
- Dinner Party
Anyone for duck?
My wife and I holiday in Apollo Bay from time to time. Aesthetically, we are aligned and that’s why we come here. We stay at Beacon Point, at Chris’ Restaurant and Villas. Seated at any table by any window in the restaurant, beauty is everywhere. Through carefully spaced gum trees Apollo Bay is a wonder, along with Marengo in the distance and Bass Strait beyond. Aspects change. A misty morning may be followed by rain which itself can turn to sunshine. Should a sunset happen look out down here for nature’s powers of surprise. That’s the visuals taken care of, although the restaurant is an architectural delight. Patrons are attended by well-trained, conspicuously polite staff. Drinks are continually replaced or replenished and each course selection duly arrives as a work of art. Chris mingles among the diners, and will pull up a chair now and then without intrusion and tell a story for free. We both acknowledge all of this. Where we part company is when the bill of fare is consulted. For me, entrée is simple: oysters naturale or gravadlax. The main course is singular: confit duck on caramelized apple with golden raisins, Lyonnaise potatoes and white wine jus. There are days when I skip lunch so I can have it for dessert as well. In 1974, Robert Morley plumped for obsession over variety too. He wrote about Chris Talihmanidis in Punch Magazine: ‘… a young Greek to whom the gods have imparted the secret of cooking crayfish.’ Morley has now met the gods and no doubt has some answers. When it’s my turn to be received on Mount Olympus, I may have some explaining to do when it comes to my version of twice-cooked duck. Best wishes to Chris and his dedicated staff. Ian McKail
This restaurant is a complete dining experience. Delicious food and amazing location.
Food is amazingly presented, really impressed. Amazing views too, great place to impress visitors of the area
The View is worth it alone, but with food and service to match, it is the place to go, have been twice and both time great